Directions:
In Dutch oven or large saucepan, bring 1/2 cup of broth to a boil over medium heat. Add onion and garlic and cook, stirring often, until onion softens, about 5 minutes. Add squash, tomatoes, corn, thyme, salt, pepper and remaining 2 cups broth; stir to blend. Bring to a boil. Reduce heat, cover and simmer 10 minutes. Add kidney beans and green pepper and return to a simmer. Cover and simmer until squash and bell pepper are tender, about an hour or so. (The original recipe said cook 10 minutes, until squash and bell pepper are tender but not mushy. However, I like my squash mushy, so I cook it longer.) Serve warm.

I usually eat this one by myself, but that's OK because I love it. It's best if you cook it one day and reheat the next - and it gets better every time you reheat.

I recently found a recipe for Butternut Chicken Stew over at Simple Daily Recipes, and everyone loved that one. Though they're not exactly the same, they are similar. Maybe next time I make this, they'll give it a try.

2
comments:

Flowerppot

This is awesome! I made this a while ago, in January I think, and it was wonderful. I admit to using chicken broth and adding some cooked chicken to it. I froze some of it cuz you can only eat so much by yourself!

It freezes okay, and is still good. but the squash gets quite mushy and it loses that little something that makes it awesome.

i was making turkey soup at the same time, and had left overs of the ingredients for this, so i added those to the turkey soup! wow, it really made the turkey soup wonderful.

I was passing this recipe on to a friend and decided to check out the Butternut Chicken Stew recipe. The recipe has moved into a cookbook and is not available at the website you linked to. Just thought i would let you know.

Where towels are for drying, and the white spoons don't go in the tomato sauce!

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